Summer’s heat is no match for Texas gardens! Bring it on. Our okra, peppers and beans just keep making beautiful, healthy fruit for us and we can’t get enough!
What’s that? You’re on month #3 of a rainbow of chile peppers and you’ve made just about every spicy thing you can think of? Well don’t worry- we’ve got you covered. This recipe is super tasty, super forgiving, and uses LOTS of peppers, so you can keep the heat and get a little sweet too. If you have less than a pound of peppers, don’t worry! Just adjust the other amounts accordingly and it will be delightful.
Sweet and Spicy Pepper Relish
adapted from Serious Eats
1 lb hot peppers (Wear some rubber gloves to remove stems. Leave the seeds in for more heat, or remove them too for less heat)
1/2 lb onions
1 tbsp kosher or sea salt
1/2 cup vinegar (whatever kind you like)
1/4 cup sugar
Combine chiles, onions and salt in the bowl of a food processor, fitted with a steel blade. Pulse 10 times, or until the peppers and onions are completely minced. Put the mixture into a sieve over a bowl in your sink. Let sit for 2-3 hours. Rinse with cold water and press out the water by smushing the mixture against the side of the sieve with a spatula.
In a medium saucepan over medium high heat bring the vinegar to a boil. Add sugar and stir to dissolve. Add pepper mixture and reduce heat to medium-low. Cook for 10 minutes, stirring occasionally. Remove from heat and let cool to room temperature. Transfer the relish to an airtight container and store in your fridge for up to a month. Use on sandwiches, burgers, beans, greens, pasta….ANYTHING!